Until very recently the lemon tart was the only lemon cake I prepared (for me all the sweets containing only lemon zest don’t fall into the “lemon” category). Then, a couple of weeks ago I saw Lemon and Hazelnut Bars at The Kitchen Sink blog and, having saved the recipe, I promised myself to give it a try next time I would have a lemon craving.
This is the first time I taste hazelnut and lemon combination and must admit the hazelnut crust and the lemon filling make a very flavoursome couple, not to mention their contrasting textures. Even though the lemon bars are not as delicate and sophisticated as a good lemon tart may be, their preparation is incredibly easy and, to my surprise, tastes even better when the crust is made with wholemeal flour (I have tried both versions). And, last but not least, even those who usually are scared of tangy lemon sweets, adore these bars. I have slightly modified the original recipe.
Preparation: 1 hour + at least 2 hours in the fridge
80g ground hazelnuts
30g flour (I used wholemeal flour, but the original recipe calls for white one)
1/4 teasponn salt
8 tablespoons butter, diced
100ml lemon juice
40g white flour
Preheat the oven to 175°C.
Mix the crust’s ingredients in a food processor or knead them to a homogenous sticky dough.
Line a baking dish with baking paper (my dish had 20x20cm) and cover the bottom with the crust.
Bake in the oven for about 20 minutes until the crust becomes slightly brown.
In the meantime prepare the filling.
Combine the eggs, the sugar, the flour add the lemon juice and mix well with a fork or a whisk.
Take the baked crust out of the oven. Lower the temperature to 150°C.
Pour the filling over the hot crust and put it back into the oven and bake for about 30 minutes.
Let the cake cool and put it for about 2 hours in the fridge. Cut into bars and serve cold. (You can sprinkle it with dusting sugar. I didn’t because I hate sugar-dusted cakes).